Avocado-Chive Scrambled Eggs
Creamy scrambled eggs mixed with ripe avocado and fresh chives for a protein-packed keto breakfast. This American-inspired keto recipe, ready in about 10 minutes, pairs large eggs, avocado, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large eggs
- 1/2, diced avocado
- 1 tbsp unsalted butter
- 2 tbsp, chopped fresh chives
- 1/4 tsp sea salt
- pinch black pepper
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Equipment for this recipe
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Instructions
- Step 1: Crack 4 large eggs into a bowl and whisk with 1/4 tsp sea salt and a pinch of black pepper until fully combined.
- Step 2: Heat 1 tbsp unsalted butter in a non-stick skillet over medium-low heat until melted and bubbling slightly.
- Step 3: Pour in the whisked eggs and stir gently with a silicone spatula, cooking slowly for 3-4 minutes until softly set but still moist.
- Step 4: Remove from heat, immediately stir in 1/2 diced avocado and 2 tbsp chopped fresh chives.
- Step 5: Return to low heat for 1 minute to warm the avocado without breaking the eggs, then serve immediately.
